Oatmeal Carrot Cookies
Oatmeal Carrot Cookies are thick, chewy, and the perfect make-ahead breakfast option, snack, or evening treat. Made with shredded carrots, cinnamon, maple syrup, and packed with wholesome oats these carrot cookies are easy to make and taste amazing. - Quaker Oats
Oatmeal Carrot Cookies
from https://www.quakeroats.com/
FMM: I probably would not make the cream cheese filling. Some recipes add
1 cup whole wheat flour
1 cup Quaker® Oats-Old Fashioned
1 tbsp ground flax meal
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger)
1/2 tsp cinnamon
1/4 cup coconut oil, melted (or canola oil)
1/3 cup applesauce
1/4 cup brown sugar
2 tbsp white sugar [skip?]
1 cup finely shredded carrots
1/2 cup raisins
1/2 chopped walnuts or pecans
1 tsp vanilla extract
1 egg
Filling:
6 oz light cream cheese
2 tbsp maple or agave syrup
1/2 tsp vanilla
Combine flour, baking powder, baking soda, salt, spices, flax meal, and oats.
Mix sugars, oil, applesauce, 1 tsp vanilla, egg, carrots and raisins in a separate bowl and combine with the dry ingredients.
Drop by spoonfuls onto a greased cookie sheet.
Press the dough out to flatten so they are easier to make into sandwiches later.
Bake in an oven preheated to 350°F for 10-12 minutes.
I always tend to undercook my cookies so they stay soft longer.
While cooking, mix the filling by mixing cream cheese, syrup and 1/2 tsp vanilla.
After the cookies are cooked, let them sit for a few minutes then remove from the tray to a cooling rack.
When cool, fill the cookies by spreading the cream cheese filling on the flat side of the cookie - put 2 together to make a sandwich.
These can be made ahead, wrapped and chilled for several days.
Have 2g of fiber, 3 g of protein, 5g fat saturated fat 4g, 15mg cholesterol, 10g sugar
8 - 10 servings
Carrot Oatmeal Cookies
from https://www.cookincanuck.com/
These carrot oatmeal cookies have everything you want in a treat or snack-soft texture, warm spices (cinnamon, nutmeg and ginger!) and just the right amount of sweetness.
Let's talk about carrot oatmeal cookies-because sometimes, you want a treat that feels a little indulgent but also lets you pretend you're making responsible life choices. They have oats for heartiness, carrots for that "I'm practically eating a salad" energy, and maple syrup for natural sweetness. But don't be fooled-this isn't just some sad good-for-you cookie masquerading as dessert. These little beauties are soft, lightly spiced, and just the right amount of chewy.
1 1/2 cups old-fashioned oats
1 cup whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 large egg
1/2 cup pure maple syrup
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 cup (lightly packed) grated carrots
Chopped nuts or golden raisins optional (See Note below)
Preheat the oven to 350 degrees F. Set the oven rack in the middle of the oven. Line a cookie sheet with parchment paper.
In a bowl, whisk to combine the oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
In a separate bowl, whisk the egg. Add the maple syrup, applesauce and vanilla extract. Whisk to combine.
Pour the oat mixture into the egg mixture. Fold with a rubber spatula to combine, until the oats and flour are thoroughly moistened. Add the grated carrots and stir to combine.
The cookies are baked in two batches, 10-11 cookies per batch. Use 1 1/2 tablespoons of batter per cookie. A medium cookie scoop makes this job easy.
Drop the cookies onto the prepared baking sheet. Use your fingers to push any loose bits (carrots and oats) into the cookies. Using the bottom of a measuring cup, gently flatten each cookie slightly until they are about ½-inch high. If the measuring cup is sticking to the cookies, lightly coat the underside with cooking spray.
Bake until the cookies have firmed up, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes, then use a small spatula to transfer to a rack. Repeat with the second half of the cookies. Cool completely before serving. Transfer the cookies to an airtight container and store in the refrigerator for up to 5 days. They're even better cold!
Notes
For extra flavor and texture add ⅓ cup of chopped pecans or walnuts, or ⅓ cup of golden raisins. Please note that neither of these options are included in the nutritional information.
21 servings
